Bread Machine Oven Cookbook 180 Perfect Recipes for Home Baking. Knead in the Bread Maker and Bake in the Oven by Carwile, Amber (z-lib.org)

MARZIPAN CHERRY BREAD

Sprinkle the bread with powdered sugar
after cooling.

Yield: 2½ pounds / 8 slices
Prep Time + Cook Time: 3 hours
Crust Type: LIGHT/MEDIUM
Program: BASIC/SWEET
INGREDIENTS:

1 egg
¾ cup (180 ml, 6 oz.) milk
1 Tbsp. almond liqueur

4 Tbsp. orange juice

½ cup (100 g) ground almonds

¼ cup (60 g, 2 oz.) butter

1/3 cup (80 g, 2.5 oz.) sugar

4 cups (500 g, 18 oz.) all-purpose
flour/bread flour

1 Tbsp. instant yeast

1 tsp. salt

½ cup (150 g, 6 oz.) marzipan

½ cup (100 g) dried cherries,
pitted

PROCESS

1. Add all of the ingredients to your bread
machine (except marzipan and cherry),
carefully following the instructions of the
manufacturer.

2. Set the bread machine program to
BASIC/SWEET and set the crust type to
LIGHT or MEDIUM.

3. Press START.

4. Once the machine beeps, add marzipan
and cherry.

5. Wait until the cycle completes.

6. Once the loaf is ready, take the bucket
out and let the loaf cool for 5 minutes.

7. Gently shake the bucket to remove the
loaf.

8. Transfer to a cooling rack, slice, and
serve.

NUTRITION FACTS (PER SERVING)
Calories 511; Total Fat 16.4 g, Saturated Fat 4.7 g,
Cholesterol 38 mg, Sodium 355 mg, Total Carbohydrate
77.3 g, Dietary Fiber 3.9 g, Total Sugars 10.8 g, Protein
12.2 g, Vitamin D 6 mcg, Calcium 78 mg, Iron 4 mg,
Potassium 240 mg

COCONUT MILK BREAD

To give your bread an even more refined
taste, replace 1/5 cup (50 ml) of whole
milk with coconut liqueur.

Yield: 2 pounds / 8 slices
Prep Time + Cook Time: 3 hours
Crust Type: LIGHT/MEDIUM
Program: BASIC/SWEET
INGREDIENTS:

1 egg
½ cup (100 ml, 4 oz.) milk
½ cup (120 ml, 4 oz.) coconut
milk

¼ cup (50 g, 2 oz.) butter

2 Tbsp. (50 g) honey

4 cups (500 g, 18 oz.) all-purpose
flour/bread flour

1 Tbsp. instant yeast

1 tsp. salt

½ cup (100 g, 6 oz.) coconut
chips

PROCESS

1. Add all of the ingredients to your bread
machine (except coconut chips),
carefully following the manufacturer's
instructions.

2. Set the bread machine program to
BASIC/SWEET and set the crust type to
LIGHT or MEDIUM.

3. Press START.

4. Once the machine beeps, add coconut
chips.

5. Wait until the cycle completes.

6. Once the loaf is ready, take the bucket
out and let the loaf cool for 5 minutes.

7. Gently shake the bucket to remove the
loaf.

8. Transfer to a cooling rack, slice, and
serve.

NUTRITION FACTS (PER SERVING)
Calories 421; Total Fat 15.3 g, Saturated Fat 11.7 g,
Cholesterol 37 mg, Sodium 350 mg, Total Carbohydrate
61.9 g, Dietary Fiber 3.2 g, Total Sugars 11.7 g, Protein
9.5 g, Vitamin D 6 mcg, Calcium 33 mg, Iron 4 mg,
Potassium 157 mg

LIQUEUR APPLE PIE

This pie is not intended for children, but
adults will love it.

Servings: 10
Prep Time + Cook Time: 3 hours
Program: DOUGH
INGREDIENTS:
For dough:

1 egg
1 cup (250 ml, 8 oz.) whole milk
¼ cup (60 g, 2 oz., ½ stick)

butter
2 Tbsp. (50 g) sugar
4 cups (500 g, 18 oz.) all-purpose
flour
1 Tbsp. instant yeast
¼ tsp. salt

For cream:

7/8 cup (200 ml, 7 oz.) milk
2 Tbsp. starch
2 Tbsp. (50 g) sugar
2 eggs
½ cup (100 ml) egg liqueur

For filling:

2.2 pounds (1 kg) fresh apples
2 Tbsp. lemon juice

For garnish:

1½ cups (100 g) almond, flaked
1/5 cup egg liqueur

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. To make the cream, combine milk,
starch, and sugar. Keep stirring and bring
it to a boil. Remove from heat and cool
slightly.

3. Stir in some egg liqueur and 2 yolks.

4. Wash and peel the apples. Cut them into
slices, and then sprinkle them with lemon
juice.

5. Take the dough out of the bread maker,
roll it out evenly, and place it on a baking
sheet covered with oiled parchment
paper.

6. Evenly spread the cream over the dough
and cover with apple slices in an
overlapping manner.

7. Leave the pie in a warm place for 30
minutes to rest and rise.

8. Preheat the oven to 350 degrees F (180
degrees C).

9. Bake until golden brown (about 25-30
minutes).

10. For garnish, slightly roast almonds on a
dry frying pan. Sprinkle them over the
cake when it is still warm.

11. Sprinkle the pie with 1/5 cup (50 ml) of
egg liqueur before serving.

NUTRITION FACTS (PER SERVING)
Calories 429; Total Fat 14.2 g, Saturated Fat 4.8 g,
Cholesterol 67 mg, Sodium 132 mg, Total Carbohydrate
62.1 g, Dietary Fiber 3.4 g, Total Sugars 15.4 g, Protein
11.6 g, Vitamin D 26 mcg, Calcium 96 mg, Iron 3 mg,
Potassium 263 mg

HONEY NUT BREAD

The cheese & honey cake with candied
nuts is so tasty that your guests will eat it
literally to the last crumb.
Before baking, brush some mixed eggs
onto the bread top, and then sprinkle with
crushed candied nuts.

Yield: 2 pounds / 8 slices
Prep Time + Cook Time: 3 hours
Crust Type: LIGHT/MEDIUM
Program: BASIC/SWEET
INGREDIENTS:

2 eggs

2/3 cup (150 g, 5.3 oz.) cottage
cheese

½ cup (100 ml, 3.55 oz.) milk

¼ cup (60 g, 2 oz.) butter

2 Tbsp. (60 g) honey

4 cups (500 g, 18 oz.) all-purpose
flour/bread flour

1 Tbsp. instant yeast

1 tsp. salt

¾ cup (100 g) candied nuts,
chopped

PROCESS

1. Add all of the ingredients to your bread
machine (except nuts), carefully
following the manufacturer's
instructions.

2. Set the bread machine program to
BASIC/SWEET and set the crust type to
LIGHT or MEDIUM.

3. Press START.

4. Once the machine beeps, add nuts.

5. Wait until the cycle completes.

6. Once the loaf is ready, take the bucket
out and let the loaf cool for 5 minutes.

7. Gently shake the bucket to remove the
loaf.

8. Transfer to a cooling rack, slice, and
serve.

NUTRITION FACTS (PER SERVING)
Calories 422; Total Fat 13.9 g, Saturated Fat 5.2 g,
Cholesterol 59 mg, Sodium 450 mg, Total Carbohydrate
59.8 g, Dietary Fiber 2.8 g, Total Sugars 8.8 g, Protein
13.7 g, Vitamin D 8 mcg, Calcium 62 mg, Iron 4 mg,
Potassium 143 mg

TASTY SAVORY PIES

Vegetables, fish, and meat pies are always
welcome on the table, whether it is a
family dinner, having friends over, a
birthday party, or a picnic. I will surprise
you with a variety of recipes.

BAKING A SAVORY YEAST-FERMENTED TART
IN THE OVEN.

Savory tarts are always delicious ⸺ no
wonder that almost all nations have their
traditional one: Italian pizza, Alsatian
flammkuchen (which translates as "pie
baked in flames"), Mexican taco corn
tortillas, Indian chapatti flatbreads, or
Chinese spring rolls. They all are about
rich, nutritious toppings on a piece of
dough. Our book is full of wonderful tart
recipes. All you have to do is knead the
dough in the bread machine and put it in
the oven. The ingredients in the recipes are
provided for a standard rectangular baking

sheet or two circular cups.

UTENSILS

Bread maker
Grater
Pan
Blender
Rolling pin
Baking dish
Kitchen scale
Sharp knife
Bowl
Saucepan

SPINACH SALMON PIE

Servings: 10
Prep Time + Cook Time: 3 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water
3 Tbsp. olive oil
3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt
1 package active dry yeast

For filling:

1.1 pounds (500 g) salmon fillet
2.2 pounds (1 kg) leaf spinach
1/3 cup (50 g) pine nuts
1 onion
2 garlic cloves
pepper
salt

For fill:

4 eggs
½ cup grated parmesan cheese
1 pinch salt
1 2/3 cups (400 ml) cream
1 lemon, zest, and juice
1 Tbsp. mustard
pepper

For breading:

¼ cup (50 g) butter, softened
½ bunch of dills

1 cup (120 g, 4 oz.) breadcrumbs

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. Roast pine nuts with chopped onion and
garlic. Add chopped spinach leaves.
When the mixture has reduced in
volume, season it with salt and pepper.
Cool the mixture down and strain the
liquid.

3. Rinse the salmon fillet, let it drip dry,
and cut into small pieces.

4. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with
oiled parchment paper.

5. Spread the spinach filling over the
dough surface, and put the salmon on top
of that.

6. For the topping: stir eggs with dairy
cream, season with salt, pepper, lemon
zest, lemon juice, and mustard. Add

grated cheese and pour over the cake.

7. Leave in a warm place for 20 minutes to
rest and rise.

8. Preheat the oven to 400 degrees F (200
degrees C).

9. Bake the pie for 10 minutes.

10. For the coating: rinse the dill, let it dry,
finely chop, and mix with butter and
breadcrumbs. Evenly spread the coating
over the cake surface.

11. Bake the pie for 20 minutes more.

NUTRITION FACTS (PER SERVING)
Calories 499; Total Fat 21.6 g, Saturated Fat 6.7 g,
Cholesterol 108 mg, Sodium 566 mg, Total Carbohydrate
54 g, Dietary Fiber 9.6 g, Total Sugars 2.7 g, Protein 26.1
g, Vitamin D 9 mcg, Calcium 251 mg, Iron 5 mg,
Potassium 610 mg

TOMATO QUICHE

To make dried tomatoes softer and remove
excess salt, soak them in water and drain to
dry in a colander right before use.

Servings: 8
Prep Time + Cook Time: 3 hours
Program: DOUGH
INGREDIENTS:
For sponge:

4/5 cup (200 ml) milk
1/3 cup (80 ml) water

2 cups (250 g) whole grain flour
2 tsp. (5 g) fresh yeast

For dough:

2 Tbsp. (40 g) honey
¼ cup (60 g, ½ stick) butter
2 cups (250 g, 8 oz.) all-purpose
flour
2 ½ Tbsp. (25 g) fresh yeast
¼ tsp. salt

After beeping:

1 cup (100 g) sun-dried
tomatoes, chopped

For filling:

0.9 pounds (400 g) fresh
tomatoes

For fill:

1 cup (100 g, 3 oz.) parmesan
cheese
½ cup (50 g) Gouda cheese

1¼ cups (300 g) sour cream

2 eggs

pizza spicy mix

pepper

salt

PROCESS

1. Put all ingredients for the bread starter
into the bread machine and start the
program DOUGH. When the
components have mixed well, stop the
program. Let the dough rest and rise for
30 minutes.

2. Then add the dough ingredients. Set
DOUGH mode again. Let the dough rest
and rise for 45 minutes.

3. Wash tomatoes and cut them into thin
slices.

4. Combine all the ingredients for the fill.

5. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with

oiled parchment paper.

6. Cover with tomato slices and pour
filling over the dough.

7. Let the pie rest and rise in a warm place
for 30 minutes.

8. Preheat the oven to 400 degrees F (200
degrees C).

9. Bake until golden brown (about 25-30
minutes).

NUTRITION FACTS (PER SERVING)
Calories 485; Total Fat 22.3 g, Saturated Fat 13 g,
Cholesterol 99 mg, Sodium 415 mg, Total Carbohydrate
57.2 g, Dietary Fiber 9 g, Total Sugars 7.5 g, Protein 19.9
g, Vitamin D 8 mcg, Calcium 274 mg, Iron 4 mg,
Potassium 542 mg

MEXICAN VEGETABLE TART

To make the dough hotter and spicier,
double the amount of chili paste and add 4
Tbsp. of finely chopped chili peppers.

Servings: 10
Prep Time + Cook Time: 2 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water
3 Tbsp. olive oil

3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt
1 package active dry yeast
1 tsp. grounded chili pepper

For filling:

1 Tbsp. mustard
2 cups corn grains, boiled
2 cups canned beans
½ pound (200 g) cherry tomatoes
2 Tbsp. chili paste/sauce
1¾ cups (200 ml) sour cream
2 cups (200 g, 6 oz.) parmesan
cheese, grated

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. Wash tomatoes and dice them small.
Add corn, beans, chili paste, and
mustard. Stir the mixture.

3. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with
oiled parchment paper.

4. Brush the dough surface with sour
cream, evenly spread the filling, and then
sprinkle with grated cheese.

5. Leave in a warm place for 30 minutes to
rest and rise.

6. Preheat the oven to 400 degrees F (200
degrees C).

7. Bake the tart for 25-30 minutes (until
golden brown).

8. Let the pie cool down. Slice, serve, and
enjoy!

NUTRITION FACTS (PER SERVING)
Calories 355; Total Fat 13.7 g, Saturated Fat 5.8 g,
Cholesterol 22 mg, Sodium 266 mg, Total Carbohydrate
47.3 g, Dietary Fiber 7.9 g, Total Sugars 2.8 g, Protein
15.5 g, Vitamin D 0 mcg, Calcium 236 mg, Iron 3 mg,
Potassium 352 mg

PEAR CHEESE QUICHE

Servings: 8
Prep Time + Cook Time: 2 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water
3 Tbsp. olive oil
3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt
1 package active dry yeast

For filling:

5 pears

5 Tbsp. lemon juice

1¾ cup (400 g) Gorgonzola
cheese

1 1/3 cup (300 g) cottage cheese

4 Tbsp. apple cider vinegar

2 eggs

ground nutmeg, garlic cloves

pepper, salt

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. Peel the pears and cut them into halves.
Remove the cores, and then sprinkle the
pears with lemon juice. Put them in a
saucepan, cover with boiling water,
cover with a lid, and cook for 5 minutes
on low heat. Take the pears out and let
them drain to dry.

3. In another bowl, mash gorgonzola with

a fork, add full-fat cottage cheese, and
then season with salt, pepper, and
nutmeg. Stir in the eggs.

4. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with
oiled parchment paper.

5. Cut the pear halves into thin slices and
evenly lay them onto the dough surface.
Spread the cheese mixture over the pears.

6. Leave in a warm place for 30 minutes to
rest and rise.

7. Preheat the oven to 400 degrees F (200
degrees C).

8. Bake the tart for 25-30 minutes (until
golden brown).

9. Slice, serve, and enjoy!

NUTRITION FACTS (PER SERVING)
Calories 559; Total Fat 22.6 g, Saturated Fat 11.2 g,
Cholesterol 91 mg, Sodium 873 mg, Total Carbohydrate
70.4 g, Dietary Fiber 13.5 g, Total Sugars 13.4 g, Protein
26.9 g, Vitamin D 4 mcg, Calcium 300 mg, Iron 3 mg,
Potassium 485 mg

LEEK QUICHE

Servings: 10
Prep Time + Cook Time: 2 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water
3 Tbsp. oil
3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt

1 package active dry yeast

For filling:

1.65 pounds (750 g) leek

For fill:

1¼ cup (150 g) soft sheep cheese
1¾ cup (400 ml) cream

4 eggs
nutmeg

pepper, salt

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. For the topping, wash the leeks, cut each
leaf into halves lengthwise, and chop
them into pieces (about 1 cm). Put the
leeks into salted boiling water and cook
for 2 minutes. Drain the leeks, rinse with
cold water, and let them drain dry.

3. Grate the sheep cheese and then mix
with whipped cream and eggs. Add

onion, and then season with salt, pepper,
and nutmeg.

4. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with
oiled parchment paper.

5. Evenly spread the leek filling over the
dough.

6. Leave in a warm place for 30 minutes to
rest and rise.

7. Preheat the oven to 400 degrees F (200
degrees C).

8. Bake the tart for 25-30 minutes (until
golden brown).

9. Let the pie cool down. Slice, serve, and
enjoy!

NUTRITION FACTS (PER SERVING)
Calories 324; Total Fat 10.2 g, Saturated Fat 3.4 g,
Cholesterol 85 mg, Sodium 219 mg, Total Carbohydrate
48.5 g, Dietary Fiber 7.6 g, Total Sugars 4.1 g, Protein
13.6 g, Vitamin D 6 mcg, Calcium 154 mg, Iron 4 mg,
Potassium 397 mg

ASPARAGUS HAM QUICHE

The taste of asparagus will be brighter if
you add some salt, sugar, and lemon juice
to boiling water.

Servings: 8
Prep Time + Cook Time: 2 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water
3 Tbsp. olive oil

3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt
1 package active dry yeast

For filling:

2½ pounds (1 kg) asparagus
1 leek stem
1½ cup (360 ml) cream
12 asparagus pods
2 egg yolks
3 Tbsp. capers
2 cups (200 g) parmesan cheese
Pepper, salt

For garnish:

10 slices ham

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. Wash and peel the asparagus, cut it into

1½-inch (3-4 cm) pieces. Leave in
boiling salted water for 5 minutes, and
then drain the water.

3. Wash the leeks, cut the white parts into
small dices, and slice the green stem.

4. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with
oiled parchment paper.

5. Stir dairy cream and egg yolks, add the
white leek pieces, and season with salt
and pepper. Spread the mixture over the
dough.

6. Evenly spread asparagus, leek, and
capers over the top and cover with grated
cheese.

7. Leave in a warm place for 30 minutes to
rest and rise.

8. Preheat the oven to 400 degrees F (200
degrees C).

9. Bake the tart for 25-30 minutes (until
golden brown).

10. Garnish the hot tart with ham slices and
serve immediately.

NUTRITION FACTS (PER SERVING)
Calories 469; Total Fat 18.2 g, Saturated Fat 7.3 g,
Cholesterol 97 mg, Sodium 807 mg, Total Carbohydrate
56.3 g, Dietary Fiber 11.5 g, Total Sugars 4 g, Protein 27
g, Vitamin D 5 mcg, Calcium 309 mg, Iron 6 mg,
Potassium 688 mg

MEAT QUICHE

Servings: 8
Prep Time + Cook Time: 2 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water
3 Tbsp. oil
3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt
1 package active dry yeast

After beeping:

2 Tbsp. sesame seeds

For filling:

1.1 pounds (500 g) ground meat
1 onion
2 bell peppers, finely chopped
6 tomatoes cherry
1 cup (250 ml) cream
1½ cup (150 g) parmesan, grated
2 Tbsp. mustard
2 Tbsp. ketchup
spices for pizza
pepper, salt

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. Season ground meat with salt, pepper,
and herb flavors, and then fry with
chopped onion. Add dairy cream,
mustard, and ketchup.

3. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with
oiled parchment paper.

4. Evenly spread the ground meat over the
dough. Put tomatoes and bell peppers on
the top. Cover with grated cheese.

5. Leave in a warm place for 30 minutes to
rest and rise.

6. Preheat the oven to 400 degrees F (200
degrees C).

7. Bake the tart for 25-30 minutes (until
golden brown).

8. Let the pie cool down. Slice, serve, and
enjoy!

NUTRITION FACTS (PER SERVING)
Calories 509; Total Fat 21.3 g, Saturated Fat 7.8 g,
Cholesterol 64 mg, Sodium 275 mg, Total Carbohydrate
54.4 g, Dietary Fiber 9.4 g, Total Sugars 4.7 g, Protein
30.1 g, Vitamin D 0 mcg, Calcium 252 mg, Iron 5 mg,
Potassium 400 mg

CHICKEN QUICHE

Add a little curry to the cake ⸺ it will
give it a delicate, exotic flavor. Garnish the
cake with fresh herbs before serving.

Servings: 8
Prep Time + Cook Time: 2 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water
3 Tbsp. olive oil

3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt
1 package active dry yeast

For filling:

1.1 pounds (500 g) chicken
breast
¼ cup (50 g) sugar
2 cups (240 g) cranberries
2 red onions, chopped
4 leek stalks, cut into circles
1¾ cup (400 ml) cream
1½ cup (150 g) parmesan, grated
3 Tbsp. olive oil
pepper

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. Boil the chicken until cooked (for about

20 minutes over low heat). Remove the
bones, and cut the meat into slices.

3. Melt sugar in a frying pan, add washed
cranberries, and stew for 3 minutes.

4. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with
oiled parchment paper.

5. Cover the dough with the cream.

6. Evenly spread meat, cranberries, onion,
and leek over the dough.

7. Sprinkle with grated cheese, oil, and
pepper.

8. Leave in a warm place for 30 minutes to
rest and rise.

9. Preheat the oven to 400 degrees F (200
degrees C).

10. Bake the tart for 25-30 minutes (until
golden brown).

NUTRITION FACTS (PER SERVING)
Calories 540; Total Fat 19.7 g, Saturated Fat 5.8 g,
Cholesterol 61 mg, Sodium 233 mg, Total Carbohydrate

65.5 g, Dietary Fiber 10.3 g, Total Sugars 11.3 g, Protein
29.5 g, Vitamin D 0 mcg, Calcium 240 mg, Iron 4 mg,
Potassium 688 mg

ONION QUICHE

Slab bacon and onion tarts are traditionally
served with a glass of wine. The cake will
acquire a unique, savory flavor if you
sprinkle it with two kinds of cheese:
Emmental and sheep cheese.

Servings: 8
Prep Time + Cook Time: 2 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water
3 Tbsp. olive oil
3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt
1 package active dry yeast

For filling:

1 cup (225 g, 8 oz.) bacon, finely
chopped
2 onions, finely chopped
2 cups (200 g) parmesan, grated

For fill:

3 eggs
1¾ cup (400 ml) whipped cream
Salt, pepper

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. For the fill, mix eggs, whipped cream,

bacon, onion, salt, and pepper.

3. Take the dough out of the bread maker,
roll it out evenly, and then place it
(forming a board) on a baking sheet
covered with oiled parchment paper.

4. Cover the dough with the fill, and then
sprinkle with cheese.

5. Sprinkle with grated cheese, oil, and
pepper.

6. Leave in a warm place for 30 minutes to
rest and rise.

7. Preheat the oven to 400 degrees F (200
degrees C).

8. Bake the tart for 25-30 minutes (until
golden brown).

9. Let the pie cool down. Slice, serve, and
enjoy!

NUTRITION FACTS (PER SERVING)
Calories 675; Total Fat 40.9 g, Saturated Fat 18.7 g,
Cholesterol 166 mg, Sodium 927 mg, Total Carbohydrate
51.2 g, Dietary Fiber 8.4 g, Total Sugars 1.6 g, Protein
30.8 g, Vitamin D 6 mcg, Calcium 298 mg, Iron 3 mg,
Potassium 541 mg

CABBAGE APPLE QUICHE

You can replace the raw smoked ham with
smoked or boiled pork. Cut it into dice 1x1
inch (2x2 cm) and stew with the fatback
and savoy cabbage.

Servings: 8
Prep Time + Cook Time: 2 hours
Program: DOUGH
INGREDIENTS:
For dough:

1¼ cup (300 ml) water

3 Tbsp. olive oil
3½ cups (500 g, 15¾ oz.) whole
grain flour
¼ tsp. salt
1 package active dry yeast

After beeping:

1 Tbsp. cumin

For filling:

1 head savoy cabbage
¾ cup (150 g) bacon, sliced
2 apples
4 Tbsp. butter
4 Tbsp. apple cider vinegar
1 tsp. cumin
grounded paprika
pepper, salt

For fill:

4 eggs
1¼ cup (300 ml) cream

1¼ cup (300 ml) milk

For garnish:

1 bunch parsley

10 slices raw ham

PROCESS

1. Knead the dough in a bread machine.
Let it rest for 45 minutes.

2. Clean and finely chop the savoy
cabbage.

3. Roast fatback slices in a buttered frying
pan. Add the cabbage, and then season
with salt, pepper, paprika, cumin.

4. Add the vinegar and simmer in a closed
saucepan for 5 minutes. Let it cool
thoroughly, and then add the peeled and
sliced apples.

5. For the fill, mix milk, eggs, and
whipped cream.

6. Take the dough out of the bread maker,
roll it out evenly, and place it (forming a
board) on a baking sheet covered with

oiled parchment paper.

7. Evenly spread the filling over the dough
and pour with fill.

8. Leave in a warm place for 30 minutes to
rest and rise.

9. Preheat the oven to 400 degrees F (200
degrees C).

10. Bake the tart for 25-30 minutes (until
golden brown).

11. Garnish the hot tart with roasted smoked
ham slices and parsley.

NUTRITION FACTS (PER SERVING)
Calories 595; Total Fat 28.2 g, Saturated Fat 10.5 g,
Cholesterol 147 mg, Sodium 1086 mg, Total
Carbohydrate 63.8 g, Dietary Fiber 12 g, Total Sugars
11.5 g, Protein 27.5 g, Vitamin D 12 mcg, Calcium 148
mg, Iron 5 mg, Potassium 780 mg